Rice Cooker: Combine all ingredients in a rice cooker. Gently stir so the beans and rice are mixed. Cover and cook. Fluff rice with a fork before serving.
Stove Top: In a saucepan, combine water, coconut milk, and sugar. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.
Hawaiian Teriyaki Sauce
Combine Yoshida's sauce, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small saucepan.
Bring to a boil, then reduce heat to a simmer.
Mix cornstarch and water together in a small bowl.
Slowly whisk the cornstarch mixture into the simmering sauce. This will thicken the sauce slightly more than the Yoshida's sauce.
For a spicier sauce, add 1-2 shakes of Sriracha sauce.
Simmer for about 1 minute, then let sit until ready to serve.
Stir Fry Vegetables and Chicken
Heat vegetable oil in a large skillet over medium-high heat.
Sauté carrots, celery, zucchini and broccoli until crisp-tender. About 2 minutes.
Make Rumbi Rice Bowls
To serve, scoop Hawaiian Coconut Rice with Beans into the bottom of each bowl. Add vegetables and chicken. Serve Hawaiian Teriyaki Sauce on the side, or evenly drizzle about 3 tablespoons of sauce over vegetables.
*You can use packaged grilled chicken, found in most grocery stores. Cut the chicken into cubes and sauté in a skillet with a little oil until heated.